Sole aux épinards

Sole aux épinards

Fresh from the sea, wonderful sweet-tasting sole, pan-cooked with fresh spinach make this a treat both for the cook and the friends at your table.


50g (2oz) butter
2 tbsp olive oil
6 small sole, gutted and skinned
500g (1lb 2oz) fresh spinach, washed and chopped
100ml (31⁄2fl oz) white wine
2 lemons, 1 juiced and 1 cut into wedges
bunch of spring onions, finely sliced
sea salt and freshly ground black pepper
torn fresh coriander, to garnish

1. Preheat the oven to 180°C/350°F/Gas 4. Divide the butter and oil between two frying pans large enough to take a sole each, heat these, then pan-fry the fish for 3 minutes on each side. Drain and transfer to a lightly oiled roasting tray, cover with foil and place in the oven. Repeat until all the sole are cooked.

2. Divide the spinach between the two frying pans and cook turning frequently for 2–3 minutes. I like the spinach to be warmed but not wilted, but this is a personal choice – cook for a little longer, if desired. Transfer the spinach on to warm serving plates.

3. Combine the pan juices in one pan, add the wine and lemon juice and bring to the boil. Add the spring onions and season to taste. Place a sole on top of the spinach on each plate and spoon over the juices.

Garnish with the torn coriander and serve with lemon wedges.

An extract from the book New Bistro by Fran Warde originally published in the FrenchEntrée Magazine.

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